THE ROOTS OF LUKCHUP: A REFLECTION ON THE ORIGIN OF LUKCHUP IN THAILAND

Abstract

This academic article aims to examine: 1) The origins of Luk Chup, 2) Historical evidence related to Luk Chup, 3) A compilation of ingredients used in making Luk Chup, and 4) The development of the appearance of Luk Chup. The study employs a descriptive literature review methodology based on research reports, research articles, academic articles, and related books. The literature review revealed that: 1) there are two major perspectives regarding the origin of Luk Chup. The first suggests that Luk Chup was influenced by “marzipan,” a Portuguese confection introduced during the Ayutthaya period through trade and missionary activities in the reign of King Narai the Great. The second perspective proposes that Luk Chup originated during the Rattanakosin period due to the absence of clear historical evidence from earlier periods. 2) Significant historical evidence related to Luk Chup includes a handwritten letter from Mom Chao Ying Charatchom Kasemsan to Prince Wachirayan Warorot, which states that melon seed-shaped Luk Chup was one of the favorite royal dishes of King Mongkut (Rama IV). This evidence indicates that Luk Chup had already appeared during the reign of King Rama IV. 3) The study compiled seven significant Thai recipes for Luk Chup, each containing different ingredients and components according to the context of each recipe. and 4) The appearance of Luk Chup has evolved and adapted in accordance with changing periods and consumer preferences, enabling the dessert to maintain its continued presence within Thai society. Nevertheless, the creation process of Luk Chup continues to reflect the theory of “art as imitation” through the replication of natural forms into the artistic expression of Thai culinary art.